Deep, smoky, and complex, this is the full restaurant mole built from three kinds of dried chiles, toasted seeds, and long-simmered stock. It takes about four hours start to finish, but the batch holds for weeks in the fridge and makes every enchilada, braised chicken, and tamale you put it on taste like it took all day.
Ingredients
- 200 ml (¾ cup) dried guajillo chiles, stems and seeds removed
- 100 ml (½ cup) mild dried guajillo chiles, stems and seeds removed
- 90 ml (½ cup) dried pasilla chiles, stems and seeds removed
- 1 roma tomato
- ½ yellow onion
- 6 corn tortillas (6-inch)
- 1½ tbsp pumpkin seeds
- 7 g sesame seeds
- 1 tsp garlic cloves
- 300 ml (1¼ cups) chicken stock
- 1 tsp chicken base
- ½ tsp canola oil
- salt and pepper, to taste
Instructions
- 1Simmer tomatoes in water for 25 minutes until soft. Set aside.
- 2Toast sesame seeds in a dry pan until golden. Toast pumpkin seeds in a little oil until they pop and start to color. Set both aside.
- 3Fry onions, garlic, and tortillas in oil until golden brown. Set aside.
- 4Blend the tomatoes, sesame seeds, pumpkin seeds, onions, garlic, and tortillas together into a smooth puree. Set aside.
- 5Fry all chiles in hot oil, 4 seconds per batch. Do not let them darken or burn.
- 6Combine fried chiles with all prepped ingredients and blend with chicken stock until smooth.
- 7Pass through a mesh strainer to remove any skins or seeds.
- 8Add the strained mole to a large stock pot. Stir in the chicken base and canola oil.
- 9Simmer on low for 2 hours, stirring regularly.
- 10Season with salt and pepper.
Cook's Note
The chile fry is 4 seconds, not longer. Over-frying guajillos makes them bitter and dark. You're just waking up the flavor, not cooking them through.
How to Use This
Ladle 120–150 ml (4–5 oz) over enchiladas or braised proteins per serving. Warm gently and stir before each service, it settles.
Why This Foundation Works
Three chiles means three flavor layers: guajillo brings fruit and acidity, mild guajillo softens that, and pasilla adds a dark, chocolatey note. Toasting the seeds and frying the tortillas both add body without any starch or thickener.
Make It Yours
- Stir in a tablet of Abuelita chocolate at the end for a sweeter mole
- Add a chipotle for smokiness
- Add a cinnamon stick during the simmer for warmth
- Use vegetable stock to make it vegetarian
Leftover Strategy
Freezes well up to 3 months. Store in labeled quart containers. Thaw overnight and thin with warm chicken stock before reheating.